La Isabel

Marysabel Caballero and Moises Herrera have been repeatedly recognised and awarded for cultivating exceptional coffee in Honduras. Together, the husband and wife team run the 200-hectare Caballero Estate, which they have divided into 17 different coffee farms and a wet mill called Xinacla - the central mill where they receive, document and process all their coffee. The pair are wholly committed to sustainability and biodiversity across the farms, with a sharp focus on soil quality. They produce their own organic fertilisers, and intercrop coffee with shade plants and native fruit trees.

La Isabel is a notable offering from Round Hill Roastery, representing the collaborative work of producers Marysabel Caballero and Moises Herrera. Sourced from Honduras, this coffee reflects the meticulous cultivation practices often associated with the region’s high-quality output. When evaluating the nuances of such a specific lot, it is helpful to reference the flavor wheel to better identify the complex aromatic and taste profiles present in the cup.

While every harvest is unique, coffees from this area of Honduras are frequently recognized for their balanced acidity and sweetness. Producers like Caballero and Herrera are known for their dedication to processing techniques that highlight the inherent characteristics of the bean. By focusing on the intersection of origin and craft, this selection provides a clear window into the current standards of Honduran specialty coffee production, inviting drinkers to explore the depth of flavor that careful farm management can achieve.